Roasted Red Bell Pepper Hummus Sandwich

This is definitely my favorite sandwich (and my sister's too).  Every time I go back for a visit she always asks me to make my hummus and avocado sandwich.  How can something so easy be so delicious and healthy!  You can use a store bought hummus, but you might want to try making a batch of your own if you have a food processor or a high-speed blender.  Also the bread is key as well.  I used a dense whole wheat/grain bread and I sliced it thin.  When the bread is lightly toasted it provides just enough crunch against the creamy hummus and avocado.

Roasted Red Bell Pepper Hummus:

2 cups cooked chickpeas, drained (reserve liquid), patted dry with a paper towel

1 red bell pepper, roasted, skin removed

1 garlic clove, minced

2 tsp paprika

1 tsp garlic powder

1 tsp cumin powder

1/2 tsp cayenne pepper (more or less to taste)

2-3 tbsp tahini sauce/paste

Juice of 1 lemon (about 2 tbsp, or more or less to taste)

Salt and pepper to taste

2 tbsp bean cooking liquid if needed to thin hummus

Method:

• Soak 3/4 cup chickpeas overnight, drain and cook in fresh filtered water until tender.  Let cool in liquid and chill until ready to use.
• Preheat broiler to 500 degrees and roast bell pepper until charred, turning frequently for about 10 minutes.  Remove from oven and let cool.  Remove skin and seeks and pat dry with a paper towel.  
• Add chickpeas, bell pepper, garlic clove, spices, tahini and lemon to a food processor or high-speed blender and blend until smooth.  If too thick add additional bean cooking liquid 1 tbsp at a time until desired consistency.
• Season with salt and pepper and additional lemon juice if needed.
• You can also add 1 tbsp extra virgin olive oil for additional flavor but I decided not to add it.

Other ingredients that I like to use on the sandwich are:  sliced cucumber, avocado, tomato, roasted bell pepper, sprouts, and baby spinach.